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Hospitality Manager
Casa Cruz New York
36 East 61st Street, New York, NY
Casa Cruz New York hiring Hospitality Manager in New York, NY

Casa Cruz New York hiring Hospitality Manager in New York, NY

Casa Cruz New YorkMore Info

Full Time • Salary ($80k - $85k)
Expired: Dec 14, 2024

Sorry, this job expired on Dec 14, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details
The Hospitality Manager will oversee all aspects of the food and beverage operations for our new restaurant. This role requires a leader who can manage day-to-day operations while ensuring the highest standards of quality and service. The ideal candidate will have a strong background in both front-of-house and back-of-house operations, with the ability to drive revenue, manage costs, and develop a team of professionals committed to delivering an exceptional dining experience.

Key Responsibilities:

Operational Management: • Oversee daily food and beverage operations, ensuring smooth and efficient service. • Develop and implement standard operating procedures (SOPs) to maintain high service standards. • Monitor and manage labor costs, food costs, and inventory levels. • Ensure compliance with health and safety regulations, including food handling and sanitation standards.

Staff Management: • Recruit, train, and supervise staff across all F&B operations, including servers, bartenders, kitchen staff, and support roles. • Create and manage staff schedules to optimize service and control labor costs. • Conduct regular performance evaluations, provide coaching, and develop staff through training programs. • Foster a positive and professional work environment, encouraging teamwork and continuous improvement.

Customer Service: • Ensure all guests receive outstanding service, responding promptly to any concerns or complaints. • Monitor guest feedback and implement improvements to enhance the customer experience. • Work closely with the front-of-house team to create memorable dining experiences for guests.

Vendor and Supplier Management: • Establish and maintain strong relationships with vendors and suppliers. • Negotiate contracts and manage deliveries to ensure timely and cost-effective procurement. • Monitor inventory levels and ensure proper stock rotation and storage.

Compliance and Safety: • Ensure compliance with all local, state, and federal regulations related to food and beverage operations. • Implement and maintain safety procedures to protect guests and employees. • Conduct regular inspections to ensure the restaurant meets health and safety standards.

Qualifications:
• Bachelor’s degree in Hospitality Management, Business, or a related field (preferred).
• Minimum of 5 years of experience in food and beverage management, with at least 2 years in a leadership role. • Strong knowledge of food and beverage operations, including front-of-house and back-of-house management. • Excellent leadership and team-building skills, with the ability to motivate and develop staff.
• Strong financial acumen, with experience managing budgets and financial performance.
• Exceptional customer service skills, with a focus on creating a positive guest experience.
• Ability to work in a fast-paced environment, manage multiple priorities, and adapt to changing circumstances.
• Proficient in restaurant management software and POS systems.

Working Conditions:
• This position requires flexibility, including working evenings, weekends, and holidays as needed.
• Must be able to stand for extended periods and lift up to 50 pounds.

Benefits:
• Competitive salary with performance-based bonuses.
• Health, dental, and vision insurance.
• Paid time off and holiday pay.
• Opportunities for professional development and advancement. 

Compensation Details

Compensation: Salary ($80,000.00 - $85,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses


Required Skills

Operational Management

Staff Management

Standard Operating Procedures (So PS)

Standard Operating Procedures

Labor Cost Management

Standard Operating Procedures Development

Customer Service

Health and Safety Regulations

Cost Management

Compliance With Health and Safety Regulations

Financial Management

Staff Recruitment, Training, and Supervision

Coaching and staff development

Health and Safety Regulations Compliance

Staff Scheduling

Guest Feedback Analysis

Menu Development

Performance evaluations

Staff recruitment and training

Compliance Management

Vendor and Supplier Management

Performance Evaluation

Marketing and Promotion

Financial Performance Analysis

Team Development

Compliance and Safety

Customer Experience Enhancement

Compliance and Safety Regulations

Fast Paced Environment Adaptation

Leadership

Feedback Analysis

Team Building

Financial Acumen

Budget Management

Budgeting

Customer Experience

Financial Analysis

Working in a Fast Paced Environment

Adaptability

Ability to lift up to 50 pounds

Revenue Generation Strategies

Proficiency in Restaurant Management Software

Positive Guest Experience

Collaboration With Culinary Team

Problem Solving

Menu innovation

Strong Communication Skills

Contract Negotiation

Inventory Management

Event Coordination

Community Engagement

Compliance With Regulations

Safety Procedures Implementation

Restaurant Management Software Proficiency

Read more

View Job Description

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1 Employee RecommendationSee Details

Part of Santa Cruz Co.

The Santa Cruz Co. is focused on the design, development and operation of hospitality brands that, at their core, are about bringing people together. For us, great hospitality is about quality, elegance, style and fun. We exude a sense of joy in hosting, setting the stage for our guests to have exceptional experiences. Founded by restaurateur and designer, Juan Santa Cruz, our origins are in the vibrancy, boldness and spirit of Latin culture. Like our guests, we have a global view, and with our teams and collaborators we give room for a broad and creative interpretation of our essence at all our properties internationally.
Casa Cruz New York is located in a six-story beaux arts townhouse on 61st Street, between Park and Madison Avenue. We believe it is the perfect location to attract both the business crowd during the day as well as being a fun neighborhood spot in the evening. Designed by Juan Santa Cruz, it’s the perfect place for eating, drinking, socializing and have fun under one roof. Casa Cruz New York, with the highest level of personalized service and engaging atmosphere is set to be hottest opening in New York City this fall. The ground, second and third floors will operate as a normal restaurant open to the public with priority to the partners, while the drawing room on the fourth floor, the private dining rooms on the fifth floor, and the rooftop terrace will be for exclusive use of our partners and their friends and families. Casa Cruz New York has 220 seats across the five floors and will be open from 12pm-1am for lunch, dinner and after dinner drinks.